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Chicken Enchiladas

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Delicious chicken enchiladas filled with tender shredded chicken and topped with melty cheese, perfect for any family gathering.

Ingredients

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  • 2 cups cooked shredded chicken
  • 1 cup enchilada sauce
  • 1 cup shredded cheese
  • 1/2 cup diced onions
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 8 corn tortillas

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine the cooked shredded chicken, diced onions, diced green bell pepper, and chopped cilantro in a large bowl.
  3. Add half of the enchilada sauce into the chicken mixture and stir until well combined.
  4. Warm the corn tortillas in the microwave for about 30 seconds.
  5. Fill each tortilla with a generous spoonful of the chicken mixture and roll it up tightly.
  6. Assemble the rolled enchiladas seam side down in a baking dish.
  7. Drizzle the remaining enchilada sauce over the top of the enchiladas.
  8. Sprinkle the shredded cheese evenly over the top.
  9. Cover the baking dish with aluminum foil and bake for 25-30 minutes.
  10. Brown the cheese by removing the foil and baking for an additional 5-10 minutes.
  11. Garnish with extra cilantro and serve hot.

Notes

Serve with Mexican-style rice or fresh salad for a complete meal. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://recypez.com/chicken-enchiladas-2/

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